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August 2005 | Recipe Notes #179
Allrecipes - Recipe Notes
Tuesday, August 16, 2005, Issue No. 179
Food Hits the Road
With just a few weeks left to get that summer traveling in, most of us are on the move in August. What do trips by plane and train and automobile, and outings to the beach and the woods all have in common? They make us hungry! Don't live on fast food: get our great ideas for eating well while you're away from home.
In this Issue

Visit Allrecipes to see our complete collection of recipes and meal ideas.
Food Lovers' Trivia
Q: What is a huckleberry?
Rave Review!
If I could give the Grilled Sausage with Potatoes and Green Beans recipe 10 + stars I would. WOW!!!! Everyone loved it (including the in-laws). I added quartered corn on the cob and a bit more butter (not much), put it on the grill for 15 minutes, closed the lid, flipped it over, grilled an additional 15 minutes and WOW!! Amazing!!! I would make this again and again. Thanks for a 10+ star recipe. - MICHELLEB71

Meals on the Move
Fire and Flavor. On your next camping trip, get the fire crackling without hunting for kindling by starting with a handful of match-light charcoal. If you are bringing meat with you, buy it a few days before you leave and freeze it--you won't have to add fresh ice to the cooler as often. Don't forget to pack salt, pepper, and a few other spices like garlic or onion powder, chili powder, and curry powder.

'Mallowed Out. A campfire isn't a campfire without s'mores, but that doesn't mean they have to taste the same every time. Replace the graham crackers with shortbread or oatmeal cookies. If typical s'mores are too sweet for you, switch out the cookies for saltines or butter crackers. Instead of plain chocolate bars, try peppermint patties or chocolate covered caramels. (psst! sneak in some high quality dark chocolate for the adults, too.)

The Hungry Skies. If the threat of a salty, starchy, microwaved meal wasn't enough motivation to bring your own snacks on the plane, here's another: fewer and fewer airlines are serving meals at all. Portable, well-balanced munchies include apples and peanut butter; cheese and wheat crackers; yogurt and granola; or hummus and sliced vegetables.

Meals on Wheels. Taking a road trip? Instead of making the usual fast food pit stops, pack a small cooler with cold cuts, cheese, fruit, and bread, and stop at parks, beaches, or scenic viewpoints for picnics instead. You'll see more of the country, make fond memories, and arrive at your destination with fewer French fries under the seat.

Food Lovers' Trivia Tidbit
The huckleberry is a wild, blue-black berry that closely resembles (and is often mistaken for) the blueberry. However, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it's unlikely that you'll find fresh huckleberries because they're not cultivated. They're in season from June through August and are good eaten plain or in baked goods such as muffins or pies.
Editors' Recipe Picks!
These snacks and meals are the perfect companions when you hit the road.

Submitted By: Annie
Mix up the creamy, tangy, onion and thyme spread before you leave home and throw together extraordinary sandwiches anywhere. These are wonderful cold, or toasted over the fire.

Submitted By: Michele
Use up that zucchini before you go on vacation with this moist and delicious traveling snack!

Submitted By: Lucy
This version of a classic calls for big, chewy oatmeal cookies instead of graham crackers, along with milk chocolate and marshmallow that's been toasted until bubbly and hot.

Almond Maple Granola
Submitted By: Jennifer Scharp
Bring along crunchy homemade granola for a quick camping breakfast or for all-day munching.

  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour 15 Minutes
  • Ready In: 1 Hour 35 Minutes
  • Yields: 8 servings
  • 3 cups rolled oats
  • 1 cup blanched slivered almonds
  • 1/4 cup wheat germ
  • 1 (14 ounce) package flaked coconut
  • 1/3 cup unsalted sunflower seeds (optional)
  • 6 tablespoons pure maple syrup
  • 6 tablespoons packed dark brown sugar
  • 1/4 cup vegetable oil
  • 2 tablespoons warm water
  • 1/2 teaspoon salt
  • 1 cup raisins
  1. Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
  2. In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
  3. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
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